This versatile spice, also known as Achiote is used in Latin American rice dishes, English cheese manufacturing, and Vietnamese braises – and it looks like a poisonous alien life-form in the wild. The bright reddish orange spice comes in two forms; paste and powder, and has a peppery aroma and a subtle flavor described as …
Cousin to Nutmeg, Mace is lighter, subtler, and sweeter than nutmeg. Imagine a cross between nutmeg and coriander, tinged with citrus and cinnamon. Add to that the same nostril-widening properties that nutmeg, mint, and basil share. Then add the complexity raw sugar. Nutmeg is actually a fruit with a hard stone at its center, like …
Background: Sumac is a bush, native to the Middle East, that produces red berries, which are dried and ground into a powder. Before the Romans introduced lemons to the area, the spice was used in Europe to add tartness to many dishes Flavor: Sumac has a tangy lemony flavor, but more balanced and less tart …
Background: Filé powder is a herb made from the dried and ground leaves of the sassafras tree. It goes best with Gumbo, like Hank Williams sang about, and is a key ingredient in Cajun and Creole cuisine. According to Wikipedia, “Choctaw Indians of the American South (Florida, Mississippi, Alabama, Louisiana) were the first to use …